Discover a delicious recipe for Coconut Shrimp paired with bold Sweet Chili Mayo Perfect for appetizers or a tasty snack Enjoy the crunch

Scale

1 pound large shrimp, peeled and deveined

1 cup shredded coconut

1 cup panko bread crumbs

2 large eggs

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil for frying

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Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt, pepper, and garlic powder.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko.

Dredge each shrimp in flour, then dip in egg, and finally coat with the coconut-panko mixture.

Heat a skillet with about a half-inch of vegetable oil over medium heat. Test the oil readiness with breadcrumbs.

Add the breaded shrimp to the skillet, frying for 2-3 minutes on each side until golden brown. Transfer to paper towel-lined plate.

Combine mayonnaise and sweet chili sauce in a small bowl for the dipping sauce.

Arrange the shrimp on a platter and serve with sweet chili mayo.